Lamb Loin Chops With Cilantro Sauce

Name: Lamb Loin Chops With Cilantro Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 4 lamb loin chops ((see notes)); ¼ cup chili oil; 2 tbsp garlic paste ((see notes)); 2 tbsp ginger paste ((see notes)); 2 tsp salt; 2 tsp black pepper powder; 2 tsp cumin seeds; 2 tsp dried oregano; 2 tsp dried parsley; 1 cup cilantro; 1 juiced lemon; 2 tbsp blood orange olive oil; ¼ cup cashews (optional) ((see notes))

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Lamb loin chops with cilantro sauce is a recipe for tender, juicy meat accompanied by a vibrant, zesty cilantro sauce. With a cooking time of just 10 minutes, this dish is simple to prepare and impressive to serve, even for beginner cooks.

A black skillet with cooked lamb loin chops is resting on a wooden board with a bowl of cilantro sauce in the background.

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This recipe is a less complicated and more affordable variation of my tandoori grilled lamb chops. Great for special occasions and weeknight family meals, this recipe requires only basic pantry staples and a few fresh ingredients.

There are loads of pairing options to serve with these lamb loin chops, but a few of my favorites are potato stacks, green beans in the air fryer, air fryer asparagus, and grilled peach salad.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
How to make the lamb loin chops
Expert Tips
Recipe FAQS
Other red meat recipes you may like
Lamb Loin Chops With Cilantro Sauce

Why you'll love this recipe

Simple ingredients - You won't need to go to a specialty store to source any of these ingredients.
Bold flavor—These chops, with the tangy cilantro sauce, are well seasoned and flavorful without being spicy.
Affordable - A rack of frenched lamb costs close to $14 a pound at Sam's Club or Costco, compared to $6 per pound for lamb loin chops.
Numerous pairing options - This recipe offers limitless side pairing options. Start with soup, serve a side salad, add your favorite veggies, and even change up the sauce for a different flavor profile.
Perfect for the holidays - Eid, Easter, Christmas...you name the holiday, and these lambs will fit perfectly with any menu you plan.

Ingredient notes

Ingredients for a pan seared lamb loin chop recipe are resting on a white kitchen counter.

Lamb - Buy bone-in chops that are 1 inch thick. Most supermarkets carry these, so there's no need to go to a specialty store.
Chili oil - I source my chili pepper oil from Vignioli and highly recommend it, but feel free to source any brand you like. It tastes delicious in salad dressings, like my pear salad with goat cheese.
Garlic and ginger - It's best to use fresh garlic and ginger to make the paste. This is bolder in flavor than a store-bought one and helps with the gamey smell of the lamb.
Spices and herbs - Use a simple blend of salt, black pepper, cumin seeds, oregano, and dried parsley.

Ingredients to make a cilantro sauce are laid out on a white kitchen counter.

Infused oil - I use blood orange olive oil for the cilantro sauce from Vignioli. It pairs well with lemon and cilantro. If you can't source this, use garlic oil or try your own flavor combination based on what is available.
Cilantro - Make sure to buy fresh cilantro with thin stems and crisp, vibrant leaves.
Lemon - The juice of a lemon and the oil create the liquid base for the sauce and add a delicious tangy taste.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Use different spices and herbs - To amp up the flavor, add fennel seeds, mustard powder, and red chili flakes to the spices listed. If you're making the lamb for Easter, add a few leaves of mint to the cilantro sauce.
Serve with herbed butter - Make some herb butter with freshly chopped herbs of your choice and add a dollop to each lamb loin chop before serving.
Serve the chops with other meat - For a surf-and-turf version, add a lobster tail or jumbo shrimp.
Trim the fat - I like to leave the fat on the chops. It melts as they cook, eliminating the need for excess cooking fat.

How to make the lamb loin chops

A marinade for lamb loin chops is being prepared and added to the meat.

First step - Add all of the ingredients for the marinade to a mixing bowl.
Second step - Mix well to create a thick paste.
Third step - Add the marinade to the lamb chops and massage well.
Fourth step - Cover the lamb chops and let them marinate in the fridge for at least one hour. This step can also be done the night before.

marinated lamb chops are being pan seared and a cilantro sauce is being prepared to accompany them.

Fifth step - Once the chops are well marinated, preheat a cast iron skillet and arrange them in a single layer, being careful not to overcrowd the pan.
Sixth step - Allow the chops to sear well (about 2 minutes) before flipping them over and continuing to cook to your desired temperature. Use a meat thermometer and the chart below for guidance.
Seventh step - Once the chops are ready, rest for 2 minutes and prepare the cilantro sauce.
Eighth step - Mix everything in a small blender or wet grinder and make a paste, finishing the sauce with the oil.

A chart that shows the temperature and cooking times for lamb chops.

Expert Tips

Marinate well—Marinate for at least 1 hour, or prep the day before and marinate the lamb overnight. I sometimes buy my chops in bulk at Sam's Club, marinate them, and freeze them in a zip-lock bag. To cook, defrost them in the fridge overnight and cook as many as you need.
Use the correct cookware - A cast iron skillet works best if you want a good sear and crust on the meat. If you don't have one, use a heavy-duty stainless steel pan for best results.
Rest the meat - This step is essential if you want juicy lamb loin chops. Tent a piece of foil over the meat to keep it from getting cold.

Recipe FAQS

What's the difference between a rack of lamb and lamb loin chops?

A lamb rack is from the animal's rib portion and is the choicest cut of meat. On the other hand, a lamb loin chop is the part of the loin that has a bone. Very tender to eat, this is a more affordable option that delivers on flavor.

Can I cook these in the oven?

I prefer to cook the lamb chops in a skillet as they brown better. If you want to cook yours in an oven, preheat the oven to 400 degrees Fahrenheit and cook the meat for 2-3 minutes on each side. A preferred method, which also results in a good crust, is to cook them in an air fryer for 6-8 minutes at 400 degrees Fahrenheit.

How do I store these?

The chops taste best when freshly cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Microwave to reheat.